Family Room's Scallop and Shrimp Cakes Topped with Grilled Pineapple Relish

For Scallop and Shrimp Cakes: Preheat oven to 350 degrees F.

Using your food processor, make crumbs with saltine crackers. Combine in a bowl with Italian bread crumbs. In the food processor, combine the egg, cilantro, garlic, ginger, Tabasco, salt and pepper. Mix until all the ingredients are liquid.

In a large glass or stainless steel bowl, combine the shrimp and scallops with the egg mixture. Mix well until the seafood is coated with egg. Add 3/4 cracker crumbs and mix.

Divide into six balls. Form into cakes that are approximately 3 inches in diameter and 1 inch thick. Roll in the remaining crumbs until totally coated.

In a non-stick, ovenproof saute pan, heat the olive oil and saute the cakes until golden brown on one side. Turn them over and bake in the oven for 10 minutes. Serve with Grilled Pineapple Relish.

For Grilled Pineapple Relish: Peel a pineapple and cut into 1/4" strips. Place strips on a hot grill (or pan sear with a small amount of olive oil). Grill for 1 minute on each side. Let cool.

Dice into 1/4" cubes. Gently toss all ingredients together to preserve their texture.

Recipe Source: Chef Evan Elsberry, The Family Room, Sacramento